Lazy Pork Pho by Neisbae

Ingredients

• 1 pork chop, bone-in
• 3 pork bones
• 1/2 yellow onion, halved
• 1 shallot, halved
• 1 thumb-size piece of ginger, halved
• 3 cinnamon sticks
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp rock sugar or brown sugar
• 200g (7 oz) dried rice noodles
• 1 l (4 cup) water

Instructions

1. Char the onion, shallot, and ginger halves in a dry pan over medium-high heat for 5 minutes until blackened in spots.
2. Place the pork bones and pork chop in a pot of boiling water for 3 minutes to blanch, then drain and rinse the bones to remove impurities.
3. Return the cleaned bones and pork chop to a clean pot with 1 liter of fresh water, adding the charred aromatics and cinnamon sticks until ready to serve.
4. Simmer the broth on low heat for 35-40 minutes, skimming any foam from the surface to keep the broth clear.
5. Remove the pork chop once cooked through, slice thinly, and set aside.
6. Season the broth with fish sauce and sugar, simmering for an additional 5 minutes to meld flavors.
7. Cook rice noodles according to package instructions (usually 3-5 minutes in boiling water) and drain.
8. Assemble by placing noodles in bowls, topping with sliced pork, and straining the hot broth over the top until ready to serve.